Lemon thyme and fennel butterflied leg of lamb recipe | delicious. magazine

Ingredients

• 2.5kg good-quality leg of lamb, butterflied (ask your butcher to do this for you), trimmed of fat
• 6 tbsp olive oil
• 2 large garlic cloves, crushed
• 1 tbsp fennel seeds, lightly crushed
• 6 lemon thyme sprigs, leaves picked
• Pared zest and juice of 1 lemon
• 1 tsp Maldon sea salt flakes
• ½ tsp coarsely crushed black peppercorns
• Chunky chips, to serve